Termitomyces gallinarum is not only delicious, but also a famous medicinal fungus. According to Compendium of Materia Medica, termitomycetes is beneficial to the stomach and refreshing.

There are many ways to eat chicken fir, which can be used as a single dish or with vegetables, fish and various delicious dishes. It can be fried, fried, salted, fried, mixed, stewed, roasted, braised, steamed or made into soup. It tastes very fresh and is the highest among bacteria.

Chicken fir recipe

Hairy chicken fir

200g of termitomycetes, 30g of green pepper and 30g of red pepper.

4 grams of salt, 3 grams of monosodium glutamate, 30 grams of refined oil, and a little sliced ginger and garlic.

Bright color and light taste.

working methods

1. Wash the termites, and shred them with green pepper and red pepper for later use.

2. Boil the water in the pot, add a little salt and oil, pour in termites, fly water, remove and drain.

3. Put the wok on the fire, add refined oil and heat it; Stir-fry ginger and garlic slices, pour in raw materials, add salt and monosodium glutamate and stir-fry for a while.

Abies youji

Fried chicken fir is a very famous dish in Yunnan, Guizhou and other plateau areas. It is made by washing fresh chicken fir, tearing it into small strips by hand, then adding pepper and dried pepper to the oil in a large pot and squeezing out the water in chicken fir. Fried chicken fir can also be used as seasoning, which is dry and chewy, and even the oil inside has a strange smell.

Chicken fir is the most tender and plump when the umbrella cover on the top is not opened. If it is unearthed, cover it with an umbrella, and the meat will soon get old. After picking chicken fir, you need to smear some wet mud on the roots, so that you can "raise" it for a day or two, and then the bacteria will dry like wood.

There are many kinds of chicken fir, which are usually divided into three categories according to color: green chicken fir, white chicken fir and yellow chicken fir. The green chicken fir with handsome appearance and tender meat is the top grade. Green and white are in June and July, and the yellow chicken is a little later.